Coq au Vin
Ingredients
- 3 tablespoons olive oil
divided
- 4 ounces diced pancetta
or bacon
- 8 bone-in
skin-on chicken thighs, trimmed of excess skin, about 4 pounds
- Salt
- Freshly ground black pepper
- 1 large yellow onion
roughly chopped
- 4 cloves garlic
roughly chopped
- ¼ cup Cognac
- 2½ cups red wine
preferably Burgundy or Pinot Noir
- 2½ cups chicken broth
- 1½ tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1½ teaspoons sugar
- 1 tablespoon fresh thyme leaves
or 1 teaspoon dried
- 1 bay leaf
- 3 large carrots
peeled and cut into ½-inch chunks on the bias
- 8 ounces sliced cremini mushrooms
- 4 tablespoons unsalted butter
softened
- 4 tablespoons all-purpose flour
Directions
- 1
Heat 1 tablespoon of the oil in a large (5-qt) Dutch oven or heavy-bottomed pot over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta is crispy, 5 to 8 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat in the pan.
- 2
Season the chicken all over with 2 teaspoons salt and ½ teaspoon pepper. Increase the heat to medium-high and brown half of the chicken in a single layer, skin side down, until golden and crispy, about 5 minutes (brown on the skin side only). Using tongs, transfer the chicken to a plate; set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.
- 3
Return the pot to the stove and reduce the heat to medium-low. Add the onions to the pot and cook, stirring occasionally, until the onions are softened and just starting to brown, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more. Add the Cognac and cook, stirring to scrape the brown bits from the bottom of the pan, until the Cognac has evaporated. Add the wine, chicken broth, tomato paste, balsamic vinegar, sugar, thyme, bay leaf, and ½ teaspoon salt. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, for 15 minutes.
- 4
Add the chicken and any accumulated juices from the plate back to the pot, along with the carrots. Bring to a simmer, then cover and cook over low heat for 30 minutes, or until the chicken and carrots are cooked through.
- 5
While the chicken cooks, heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Add the mushrooms and ¼ teaspoon salt and cook, stirring frequently, until the mushrooms are golden brown, about 5 minutes. Set aside.
- 6
Also while the chicken cooks: In a small bowl, mash the softened butter and flour to make a smooth paste. Set aside.
- 7
Using a slotted spoon, transfer the cooked chicken to a plate.
- 8
Increase the heat in the Dutch oven/pot to medium and stir in three-quarters of the flour and butter paste. Gently boil until the sauce is thickened, 5 to 7 minutes; add the remaining paste if you'd like the sauce a little thicker. Fish out and discard the bay leaf.
- 9
Using a fork and knife, pull the skin off of the chicken and discard.
- 10
Add the chicken and any accumulated juices back to the pot and simmer, uncovered, for about 10 minutes. Right before serving, stir in the browned mushrooms and pancetta. Taste and adjust seasoning, if necessary, then serve.
- 11
Note: Sometimes chicken thighs have excess skin and/or fat. Before cooking, using kitchen shears, trim any skin that extends farther than the edges of the chicken thigh, and snip off any excess fat.
- 12
Make-Ahead Instructions: Let cool to room temperature and then store in the refrigerator for up to 2 days. Reheat over medium-low heat on the stovetop before serving. (For best results, store the sautéed mushrooms and crispy pancetta in separate containers in the refrigerator and add before serving.)
- 13
Freezer-Friendly Instructions: This can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.
Coq au Vin
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Ratings & Reviews
Based on 306 ratings
Rating Breakdown
About this Recipe
Craving a taste of classic French comfort without booking a flight to Burgundy? Coq au Vin is that deeply satisfying, rustic chicken stew that brings warmth and elegance to your table. This hearty French stew, rich with red wine, tender chicken, earthy mushrooms, and crisp pancetta, is a celebration of flavor that’s perfect for a cozy evening in.
Why This Coq au Vin Works
This Coq au Vin recipe delivers on flavor by building a complex base that's both savory and subtly sweet. The combination of succulent bone-in, skin-on chicken thighs, rendered crisp pancetta, and aromatic vegetables like onion and garlic, creates an unparalleled depth. Braising in a generous amount of red wine, preferably a Burgundy or Pinot Noir, along with chicken broth and tomato paste, ensures every component is infused with classic French richness.
What to Expect
Prepare for a dish that is deeply savory, with tender chicken that practically falls off the bone. The sauce is robust, velvety, and infused with the nuanced flavors of red wine, herbs, and a touch of sweetness from sugar and balsamic vinegar. You'll find bites of crisp pancetta, earthy cremini mushrooms, and sweet, tender carrots throughout the rich gravy. It's a comforting, substantial meal that truly feels special, designed for those who appreciate slow-cooked, complex flavors.
Customization & Variations
For a slightly different flavor profile, you can easily swap the pancetta for an equal amount of good quality bacon. If you don't have fresh thyme on hand, you can use dried thyme in a smaller quantity; just remember that dried herbs are more potent. Feel free to adjust the amount of mushrooms or carrots to your liking, or even add other root vegetables like parsnips for extra heartiness.
Serve this Coq au Vin with a crusty baguette to sop up every last drop of the exquisite sauce. It’s an ideal dish for a dinner party or a comforting family meal, pairing beautifully with a glass of the same red wine used in the recipe.